Roasting canned chickpeas until crispy makes a simple and healthy snack. In this riff on candied nuts, chickpeas are coated with cinnamon sugar to make them irresistible! This snack is best enjoyed the day it is made.
Nutrition per serving may change if servings are adjusted.
1 (15 ounce) can chickpeas, rinsed
1 tablespoon sugar
1 teaspoon ground cinnamon
⅛ teaspoon ground pepper
1 tablespoon avocado oil
Position rack in the upper third of oven; preheat to 450°F.
Blot chickpeas dry. Spread on a rimmed baking sheet. Bake for 10 minutes. Meanwhile mix sugar, cinnamon and pepper in a small bowl.
Transfer the chickpeas to a medium bowl and toss with oil and the cinnamon-sugar mixture. Return to the baking sheet and bake, stirring once, until browned and crunchy, 15 to 20 minutes more. Let cool on the baking sheet for 15 minutes.
To make ahead: Store in an airtight container for up to a day.
125 calories;5 g fat(0 g sat); 4 g fiber; 16 g carbohydrates; 5 g protein; 0 mcg folate; 0 cholesterol; 3 g sugars; 3 g added sugars; 2 IU vitamin A; 0 mg vitamin C; 33 mg calcium; 1 mg iron; 48 mg sodium; 190 mg potassium